• Cottage Cheese

  • Goodness Cottage Cheese

  • Goodness Ice-Cream

  • Goodness Kefir

    Goodness Kefir

  • Protein 22

  • Protein 40

  • Skyr

  • Yogurt

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  • Gold Range

  • Milk

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  • Quark

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How to make

Chocolate Brownie & Raspberry Ripple Ice Cream Sundae

Recipe by:

Jean Graham

Chocolate and raspberries are a match made in heaven, and our raspberry ripple ice cream is lovely and light.
Prep time
5 minutes
Cook time
5 minutes
Difficulty
Easy
Servings
4

Ingredients: 

  • 500ml Raspberry Ripple Ice Cream
  • 4 Belgian chocolate brownies
  • 300g fresh or frozen raspberries
  • 10g caster sugar
  • 50g Graham's Jersey Gold double cream
  • 50g crunchy granola

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Instructions: 

Chocolate and raspberries are a match made in heaven, and our raspberry ripple ice cream is so light and fresh it makes eating a whole slice of brownie a breeze!

 

Step 1

First make the chunky raspberry coulis. Place 200g raspberries in a bowl with caster sugar, set the rest to one side. Cook on full power in microwave for 1 minute (2 minutes if using frozen raspberries). Remove and stir, they should have broken down and be like runny jam. 

Step 2

Cook on full power in microwave for 1 minute (2 minutes if using frozen raspberries). Remove and stir, they should have broken down and be like runny jam. 

Step 3

Add remaining raspberries, stir and set aside to cool. Once the coulis is cold; place a square of brownie on each plate. 

Step 4

Add a very generous scoop of Raspberry Ripple Ice Cream, pour over raspberry coulis, drizzle with the Jersey Gold cream and scatter over the granola – et voile, ice cold, fruity, chocolatey heaven! 

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